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Enchiladas

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Spinach Chicken Enchiladas

By: Joy Headley

"My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas."

Rate/Review | Read Reviews (44)

Prep Time:
30 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 boneless skinless chicken breast halves, cut into thin strips
1/4 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
3/4 cup milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded mozzarella cheese
8 (8 inch) flour tortillas
Minced fresh parsley

Directions

Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.

Footnotes

Diabetic Exchanges: One serving (prepared with skim milk and low-fat soup, sour cream and cheese) equals 3 lean meat, 1 vegetable, 1/2 fat; also, 295 calories, 496 mg sodium, 58 mg cholesterol, 22 gm carbohydrate, 29 gm protein, 11 gm fat.